Mini Pumpkin Cake Donuts

These baked mini pumpkin cake donuts are bite-sized treats that are simple and easy to make in less than 25 minutes. Made with pumpkin puree and pumpkin spice, these will become your kids’ favorite in no time at all.

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Anyway, I just had to share these mini pumpkin cake donuts with you. I made these for the kids’ playdate recently, and they were gone in an instant. I should have made two batches, but I didn’t think one batch would be enough for 8 kids. Well, there were three flavors: cinnamon sugar, pink candy melts, and dark chocolate. So everyone had to taste every flavor.

Why make these mini donuts?

• These are the easiest and quickest donuts you will ever make.
• Plus, they are not made with yeast, nor are they deep fried, which means no waiting for rise and proof, and no greasy oils.
• The batter is oil-based, very light, and airy. They just melt in your mouth, so I would highly recommend making extra.
• They do taste absolutely delicious on their own with or without any coating or glaze.
• I have made a few variations with this recipe for the purpose of sharing with you but, I highly recommend you make just one flavor with one batch. So you have enough to go around.

Ingredients and substitutes

• All-purpose flour – yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising flour as it contains more leavening.
• Oil – I like the light and airy texture the oil gives these donuts.
• Sugar – I prefer to use white so I can keep the color of the pumpkin puree in the cupcakes. Brown does take nicely, but adds a caramel taste as well as color to them.
• Pumpkin puree – you can use the canned puree for this, of course. I am using homemade pumpkin puree
• Pumpkin spice– I’m using homemade pumpkin spice, but you can use store-bought, of course.
• Vanilla Extract – always use a good quality vanilla extract or vanilla bean paste
• Chocolate and candy melts – you can use whichever chocolate you love to eat. Candy melts are great because they come pre-colored, but white chocolate with candy colors is also a great alternative.

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Step by step: Pumpkin cake donuts

• Preheat the oven at 350°F / 177°C/ Gas Mark 3
• Dry ingredients – Combine all the dry ingredients in one bowl and set aside.
• Wet ingredients – In the bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved. Gradually add the oil, followed by the vanilla extract and pumpkin puree.

• Wet to dry – Combine the dry ingredients with the wet ingredients and combine until smooth.
  Pro tip – We do not want to activate the gluten in our batter, so do not overmix.
• Pipe donuts – Using the piping bag or ziplock bag with a small hole at the end and pipe the batter evenly in the donut pan. Fill each cavity about 2/3 to 3/4 full.
  Pro tip – Using a piping bag makes it easy to fill the donut cavity; otherwise, it can be messy.

• Bake – Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean. Cool completely on a cooling rack before decorating

• Chocolate Glaze – Melt the candy melts and dark chocolate. Dip each donut and scrape the excess drips on the edge of the bowl. Add some sprinkles and let it set on a parchment-lined paper until the chocolate is set.
• Cinnamon sugar – Combine the caster sugar and cinnamon sugar well. Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.
  Pro tip – If you don’t brush the donuts with butter, the cinnamon sugar won’t stick to the donuts.
• Enjoy!

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• Glazed ring donuts – Chocolate, Tiramisu, dulce de leche
• Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
• Jewish Sufganiyot – Classic Jelly Donuts or Jam Doughnuts
• Filled donuts – Chocolate, Dulce De Leche,
• Fruit cream-filled doughnuts – Raspberry, Blackberry, Strawberry
• Mini Pumpkin cake doughnuts

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